Pesto di Prezzemolo (Parsley Pesto with Anchovies)

Parsley Pesto with Anchovies

Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables, and with rich fish like mackerel.Todd Coleman

Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.